Ingredients
Scale
- 1 pound dried red kidney beans, soaked overnight
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 12 ounces smoked sausage, sliced
- 6 cups water or chicken broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 2 cups cooked white rice
- 2 green onions, sliced (for garnish)
Instructions
- Drain soaked beans and rinse under cold water.
- In a large pot, sauté onion, bell pepper, celery, and garlic for 5 minutes.
- Add sausage and cook for another 3 minutes.
- Stir in beans, water, bay leaves, thyme, paprika, black pepper, cayenne, and salt.
- Bring to a boil, then reduce heat and simmer for 2 hours or until beans are tender.
- Mash some beans against the pot to thicken the sauce.
- Serve hot over rice and garnish with green onions.
Notes
- Soak beans overnight to reduce cooking time.
- Use andouille sausage for authentic flavor.
- Adjust cayenne pepper for preferred spice level.
- Leftovers taste even better the next day.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Dish
- Method: Stovetop
- Cuisine: Creole
- Diet: Low Lactose
Nutrition
- Serving Size: 1 cup beans with 1/2 cup rice
- Calories: 420
- Sugar: 4g
- Sodium: 780mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 10g
- Protein: 22g
- Cholesterol: 35mg